A new series: In the Kitchen with Kerri

If you know me, you know my sister, Kerri, and I hang out a lot.  Like a lot.  We often get together to cook and have a special lunch, talk recipes (or gossip), and drink wine.  (Yep, we drink wine at lunch! *gasp*)  🙂

So we thought, why not share with you our tasty recipes, wine, and goodies we come across?!?  We enjoy them, so we hope you will too!

While dying Easter eggs the other day, Kerri asked me if I had seen the recipe for asparagus soup in the new Williams Sonoma catalog.  Well of course I had and ironically enough, I had brought home that recipe card from work just the other night!  So how fitting this is our first post.  And what a perfect day for a spring soup!  With a bit of chill still in the air, this was the perfect recipe to warm us up a bit.

Asparagus Soup with Poached Eggs (via Williams Sonoma)

2 tablespoons olive oil

1 large leek, white & green portions, halved lengthwise and thinly sliced

kosher salt & freshly ground pepper, to taste

1 teaspoon minced garlic

1 teaspoon paprika

1 1/2 lbs. asparagus, ends trimmed, spears cut into 1-inch pieces

2 tablespoons chicken stock concentrate

3 cups water

1 cup baby spinach leaves

fresh garden herbs for garnish (we used flat-leaf parsley, scallions, and microgreens)

1 poached egg per serving

In a large saucepan over medium heat, warm olive oil.  Add the leek, season with salt and pepper and cook, stirring occasionally, until softened, 3-5 minutes.  Add the garlic and the paprika and cook, stirring constantly, until fragrant, about 1 minute.  Add the asparagus, stock concentrate and water, increase the heat to medium-high and bring to a boil.  Reduce the heat to medium-low and simmer until the asparagus is tender, 6-8 minutes.  Add the spinach and stir until wilted, about 1 minute.

Transfer the soup to a blender or Vitamix.  Using a towel, hold the lid down and puree until the soup is smooth.

Season the poached eggs with salt and pepper.  Pour the soup into individual bowls and top each with 1 poached egg.  Garnish with fresh garden herbs and serve immediately.

Serves 6.

I know you are wondering what wine we paired with this tasty spring soup!  We chose a light Sauvignon Blanc from one of my favorite wineries in the Sonoma Valley, Deerfield.

The results from our afternoon in the kitchen together were great!  We had fun, the recipe was easy and delish, and we cheers’d to the  intent of doing this more often!  Stay tuned for posts to come!  Cheers!

References (not mentioned above):

wine glasses:  Kate Spade

flatware:  vintage

bowls:  Williams Sonoma

placemats:  Chilewich

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3 thoughts on “A new series: In the Kitchen with Kerri

  1. Any excuse to use my new gold flatware!
    Side-note to readers: After a few tastings, we realized that tiny grilled cheese sandwiches would be the perfect complement to this soup. Next time. Oh, and don’t worry about being scared of egg-poaching. We were scared, too. And they were delicious.

  2. I loved your post! The pictures are gorgeous! I shall give this recipe a try in my Mississippi kitchen! Bet Ms Clara will join me!

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